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Smoked Chicken Soup

What you need

  1. Carcasses from Smoked Chicken
  2. 6-8 cups water
  3. 1 medium onion, peeled and cut in half
  4. 3 cloves garlic, minced
  5. 1 bay leaf
  6. 2 stalks celery, diced
  7. 1 pinch spanish saffron
  8. 1 1/2 tsp kosher salt
  9. 10 or so black pepper corns or 1/2 tsp ground black pepper
  10. Peeled and chopped leftover broccoli stems
  11. 1 large turnip or potato, diced
  12. 1/4 cup chopped red bell pepper (optional)
  13. 1 small bunch tuscan kale or other dark leafy greens
  14. Any leftover vegetables you think would be good
  15. Fresh basil stems and leaves
  16. Broccoli florets (optional)

How to make it

  1. Place chicken carcasses in a large stock pot with water and smoke pan drippings over medium heat
  2. Add onion, garlic, bay leaf, celery, saffron, basil stems, salt and pepper corns or ground pepper
  3. Bring to a slow boil, reduce heat and simmer for 1-2 hours
  4. Pour all through a strainer and set solids aside to cool
  5. Return broth to the stock pot and proceed or refrigerate overnight to skim any fat
  6. When the solids have cooled enough to handle, remove any residual meat from the bones and add to the broth.
  7. Heat the broth over medium heat and add the chicken meat, broccoli stems, potato and bell pepper if using.
  8. Simmer until vegetables are tender
  9. Add kale and leftover vegetables
  10. Cook a few minutes until kale is tender

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